Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup chopped pecans
- 1 tablespoon powdered sugar
- 1/2 cup melted salted butter
- 12 ounces regular cream cheese
- 2 large eggs
- 7 ounces sweetened condensed milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Brown sugar and heavy whipping cream for caramel sauce
- Additional pecans and caramel sauce for topping
Instructions
- Preheat oven to 350°F. Line a 9×9-inch or 2 quart baking dish with parchment paper.
- Prepare crust: In a mixing bowl, combine flour, chopped pecans, and powdered sugar. Add melted butter and mix until crumbly. Press evenly into the bottom of the dish. Bake 18-20 minutes until lightly golden.
- Make cheesecake filling: Beat cream cheese until smooth. Add eggs and beat 30 seconds. Mix in sweetened condensed milk, granulated sugar, and vanilla extract until combined.
- Pour filling over crust and bake 35-40 minutes until set.
- Prepare caramel sauce by heating brown sugar and heavy cream until gently boiling, stirring constantly.
- Top cooled cheesecake with chopped pecans and caramel sauce before serving.
Notes
1. Use full-fat cream cheese for best texture and flavor.
2. Allow cheesecake to cool completely before adding toppings to prevent melting.
3. For a richer caramel flavor, use a homemade caramel sauce made from brown sugar and cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg